Jewels Corn Pudding Food

JEWEL'S CORN PUDDING

Steps:

• Mix first 6 ingredients into a casserole consistency.
• Salt and pepper to taste.
• Use milk to loosen as much as needed.
• Pour into baking dish and pat top with butter.
• Bake in a 350 degree oven uncovered for 1 hour.

JELL-O CANDY CORN CUPS

Steps:

• Beat pudding mix and milk with whisk 2 min.; spoon into 6 dessert dishes. Refrigerate until ready to use.
• Meanwhile, add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 20 min. or until thickened, but not firm.
• Spoon gelatin over pudding layers in dessert dishes. Refrigerate 1 hour or until firm.
• Top with remaining ingredients.

CORN PUDDING

Steps:

• Mix all together and put in a casserole dish.
• Bake @ 350 degrees F for 50 minutes or until toothpick inserted comes out clean.

CORN PUDDING

Steps:

• Combine sugar and cornstarch in a medium bowl.
• Add eggs, corn, and milk; mix well.
• Turn into a lightly greased 1-1/2 quart baking dish.
• Dot generously with pats of butter.
• Bake at 350F until center is almost firm, about 1 hour.

CAJUN CORN PUDDING

Steps:

• HEAT oven to 375°F Spray 8-inch square (2-quart) baking dish with no-stick cooking spray. Heat oil in large skillet over medium high heat. Add onion and bell pepper. Cook about 3 minutes or until slightly wilted, stirring occasionally.
• BEAT eggs in large mixing bowl. Add melted butter, sour cream, cornbread mix and red pepper; stir until well blended. Stir in cream style corn, whole kernel corn, ham and cooked vegetables. Pour into greased baking dish. BAKE 48 to 55 minutes or until set and golden brown.

FRESH CORN PUDDINGS JAKE & ANNIE'S

Steps:

• Preheat oven to 350° F. and butter eight 1/2-cup ramekins.
• Into a large bowl coarsely grate corn. With back of a large knife, gently scrape each cob and add any remaining pulp and liquid to bowl. (There should be about 2 cups grated corn with liquid.)
• In a bowl whisk together remaining ingredients and stir into corn until combined well. Ladle mixture evenly into ramekins. Put ramekins in a baking pan just large enough to hold them and add enough hot water to reach halfway up sides of ramekins.
• Bake corn puddings in middle of oven 50 minutes, or until tops are slightly puffed and golden and firm to the touch. Remove ramekins from water and cool slightly on a rack, about 5 minutes. Run a knife around edges of ramekins and invert each pudding onto a serving plate.